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Sustainability

 

New EHEDG Subgroup on Conveyor Systems

3 March 2011 | By Jon J. Kold, Regional Chairman EHEDG Denmark and Chairman of the EHEDG, Subgroup Conveyor Systems

A new guideline for the hygienic design of conveyor systems will be based on solid Danish and European experiences with hygienic design of conveyor systems to be used in the food industry. In January 2011, the newest EHEDG Subgroup Conveyor Systems became active at a large kick-off seminar, which took…

Food Grade Lubricants: Invest now, save in the future

3 March 2011 | By Jessica Evans, NSF Nonfood Compounds, Registration Manager, NSF

On 4 January 2011, United States President Barack Obama and Congress passed the Food and Drug Administration Food Safety Modernisation Act into law. This measure reflects a significant change in the United States food safety laws. This legislation mandates preventive measures by growers, processors and distributors, providing for increased inspections…

Monitoring the shelf life of minced beef meat using NIR and MIR spectroscopy

3 March 2011 | By Nicoletta Sinelli and Ernestina Casiraghi, DiSTAM, Department of Food Science and Technology, Università degli Studi di Milano

The meat processing industry has shown an increasing demand for fast and reliable methods to determine product quality characteristics during the last few decades. Traditional quality analyses based on chemistry and microbiology have several drawbacks, the most significant of which are low speed, use of chemical products, high manual dexterity,…

Ensuring global food safety through multi-residue monitoring of pesticides

15 December 2010 | By Gerry Broski, Food Safety Director, Thermo Fisher Scientific and Renzo Boni, Laboratory Manager, Conserve Italia

There are currently over one thousand recognised pesticides utilised in the production of foodstuffs worldwide, with the requirement for pesticide usage growing as consumer demand for food at a low cost and out of season increases. With pesticides such as lindane and carbendazim linked with cancer, fertility problems and hormone…

Cocoa sustainability at Mars

15 December 2010 | By Peter van Grinsven, Cocoa Sustainability Field Research Manager, Mars Nederland B.V.

At Mars, the sustainability of the cocoa industry is part of the strategy and business practices, with the focus on the viability of smallholder cocoa production systems and the needs of cocoa communities. This fits the company’s principle of mutuality, but there is also a realisation that the future of…

DRIED PASTA: A global food

15 December 2010 | By Maria Ambrogina Pagani, Professor of Cereal Technology, University of Milan

Pasta, the Italian food par excellence, is one of the most interesting products obtained from wheat. Dried pasta has a long shelf-life before being cooked, thanks to its low water content and highly compact texture. Its macromolecules have exceptional hydrating capacities which enable it to increase its weight two-fold and…

The need to adapt

15 December 2010 | By Toyota Material Handling Europe

Forklift trucks have been the established method for moving and storing goods in the food and beverage industry for decades, and while the basic concept of a unit load conveyed by two forks has largely remained constant, the types of truck employed have evolved in the quest for improved use…

EU food labelling row continues

8 December 2010 | By Eversheds

Renate Sommer MEP, has called an agreement by EU ministers stating that food producers must clearly label nutrients, including fats and sugars, and show the country of origin only for meat a "sloppy" deal...

Predictive modelling of microbial behaviour in foods: an industrial perspective and applications

5 November 2010 | By François Bourdichon & Mohamed Hedi Ben Cheikh, Food Safety Centre, Danone Corporate

Mathematics is everywhere. One might go into the field of biology to avoid numbers and equations, yet they are still there, helping food technologists to decipher the behaviour of micro-organisms in different food matrices and along the process chain. Since the negation of the spontaneous generation theory by Louis Pasteur…

Novel processing and sustainable food production – a perfect match or not?

4 November 2010 | By Ulf Sonesson, Swedish Institute for Food and Biotechnology (SIK)

Food is indispensible to humans. Aside from the provision of energy and nutrients, it contributes to a range of important aspects of human life such as pleasure, cultural identity and heritage. At the same time, food accounts for a significant global share of total environmental impact and resource use. It…

Novel processed food packaging challenges

4 November 2010 | By Nathalie Gontard, Valérie Guillard, Miguel Mauricio Iglesias, Stéphane Peyron & Sana Raouche Joint Research Unit Agropolymers Engineering and Emerging Technologies – UMR 1208 Montpellier SupAgro, INRA and Salvatore Iannace, Institute of Composite and Biomedical Materials, National Research Council of Italy and Giuseppe Mensitieri & Ernesto Di Maio, Dept. of Materials and Production Engineering, University of Naples Federico II

In the last few years, the fast development of novel processing methods for food preservation to improve safety, quality and shelf life of packaged foods gave place to important gaps of knowledge that must be filled in the area of suitable packaging materials. In particular, in the European Project NovelQ…

Hygienic design of novel processing equipment

4 November 2010 | By Edyta Margas & John Holah, Campden BRI and Alexander Milanov & Lilia Ahrné, SIK

The hygienic design of food processing equipment is a critical factor in determining the quality and safety of foods produced. It involves the selection of suitable materials of construction, their fabrication into a functional piece of equipment, the ability of constructed equipment to produce food hygienically and the maintenance of…

Hygienic assembly and transfer of food products: A demonstration system for the automatic processing of vegetables

4 November 2010 | By Anders Pettersson, SlK and John O. Gray, IIT

Food production constitutes the largest European manufacturing sector, employing some four million people and generating an annual turnover of approximately EUR 850 billion of which EUR 50 billion products are exported. The sector is unusual in that a large percentage of its output still depends on manual operations; a situation…

Predictive shelf life modelling of orange juice treated by novel processing

4 November 2010 | By Floor Boon, TNO and Nicolas Meneses & Dietrich Knorr, Technische Universität Berlin

Shelf life is defined as the period during which a product is acceptable for human consumption. Products are spoiled by microbial, chemical and physical processes. Shelf life is determined by the raw material quality, product formulation, processing, packaging and storage conditions. Processes that determine shelf life can be described using…

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